Vegetarian Vegan Mushroom & Tofu Donburi

Total time45 min

Prep time20 min

Cook time25 min

Vegetarian Vegan Mushroom & Tofu Donburi

This donburi is already vegetarian territory through and through, built on golden pan-seared tofu and a mix of browned mushrooms tumbled with wilted baby spinach over glossy short-grain rice. The tofu gets that perfect crisp-edged sear before joining the mushrooms and spinach in a sauce that turns silky and clingy thanks to a quick cornstarch thickening, so every bite of rice underneath soaks up all that savory-sweet flavor. A drizzle of toasted sesame oil at the end adds real depth, while scallions, sesame seeds, and thin nori strips on top bring texture and a pop of color to finish. It's a fast, weeknight-friendly bowl that layers protein-rich tofu with earthy mushrooms and tender greens, no meat or fish anywhere in sight. Comforting, saucy, and satisfying, this is the kind of one-bowl dinner that fits easily into a vegetarian routine without feeling like you're missing anything.

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Ingredients

4 servings

For the rice

2 cups short-grain white rice
RiceSelect Sushi Rice In Jar - 32 Oz Mahatma Gluten-Free Short Grain Sushi Rice Ocean's Halo Sticky Rice, 32 oz Tamanishiki Rice Super Premium Short Grain - 15 Lb Goya Rice, California Pearl
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2 ½ cups water

For the sauce

¼ cup soy sauce
3 tbsp mirin
1 tbsp sake or dry sherry
1 tsp sugar
1 tsp cornstarch
1 tbsp water

For the toppings

1 block (14 oz) extra-firm tofu, pressed and cut into ¾-inch cubes
2 tbsp neutral oil, divided
8 oz mixed mushrooms (shiitake, cremini, or oyster), sliced
3 cups baby spinach
2 scallions (green tops only), thinly sliced
1 tsp toasted sesame oil
½ tsp salt

For serving

1 tbsp sesame seeds (optional)
1 sheet nori, cut into thin strips (optional)

Instructions

1
Rinse the rice in a fine-mesh strainer under cold running water, stirring with your hand, until the water runs mostly clear, about 1 minute. Combine the rinsed rice and 2½ cups water in a medium saucepan and bring to a boil over high heat. Reduce the heat to the lowest setting, cover tightly, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes — do not lift the lid during cooking or steaming.
2
While the rice cooks, whisk together the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 1 minute. In a small bowl, stir the cornstarch into 1 tbsp water until smooth, then pour into the simmering sauce and stir until the sauce thickens slightly and coats a spoon, about 30 seconds. Remove from heat and set aside.

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